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Eel Simmered with Sansho Pepper

For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…

Fushimi Tofu

For Fushimi tofu: place thick deep-fried tofu in lukewarm water with baking soda dissolved in it, and rub it by hand until the surface turns smooth…

Salt-pounded spiny lobster

Shrimp and tilefish in orange sauce

For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…

Autumn-Brocade Salad

As for autumn-brocade salad (nishiki-aki-ae), whale bacon has become expensive lately too, so if you slice it thin before adding it, you can keep the…

Soba shinjo

Soba shinjo: I made one-to-one soba (a 1:1 blend of buckwheat and wheat flour) and shaped it into a tortoiseshell form.

Sea Bream Autumn-Brocade Grill

For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.

Shiroi Pear Mille-Feuille

Eel two-style grill, wrapped in a magnolia leaf

When it comes to Narita's specialties, freshwater-fish dishes come to mind, led by eel, carp, and loach; with local production for local consumption…

Horse mackerel minced and seasoned with miso, autumn salmon, ark shell clam, flounder and sea urchin naruto-roll, autumn-run bonito

Shrimp-shaped taro filled with aigamo duck

For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…

Freeze-dried tofu and fern shoots, simmered in layers

For the simmered koya-dofu and zenmai Hakata-ni: I press tofu firmer than an earlobe, add a little rich soy milk, and mix in just a touch of mirin…

Steamed abalone, kombu-cured whiting, warm-smoked salmon roll, cylindrical crab roll

The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…

Soba Sushi, Adzuki Bean Risotto

This is the rice course. For the soba sushi, I think it is best to cut the soba noodles short before boiling them, to make them easier to eat. For…

• ¥470

• Cook time 1 hr

Scallop Simmered Yoshino-Style, Kuzu-Thickened

• ¥480

• Cook time 1 hr

Summer bracken fern pickled in soy sauce

This is an appetizer course. For the summer warabi pickled in soy sauce, we buy warabi in bulk during summer when it is inexpensive, wash it, drain…

Raw Abalone and Autumn Daikon Steak

First is the raw abalone and autumn daikon steak. The daikon is simmered through in happō dashi, and the abalone is raw, sliced to a good thickness…

Chrysanthemum-Cut Turnip, Quail Meatball Wrapped in Autumn Eggplant

The clear-soup course's roasted-rice dashi is a soup base we often use from early autumn through winter. We roast the rice once, simmer it in dashi…

Chrysanthemum-Cut Turnip with Sea Urchin Sauce

This is the simmered course. For the Chrysanthemum-Cut Turnip with Sea Urchin Sauce, we carve a small turnip into a chrysanthemum shape, top it as a…

Shrimp-shaped taro simmered in happō dashi

Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…

Spiny lobster shinjo

This is a clear-soup course. Regarding the Japanese spiny lobster shinjo, the fishing season for Ise lobster opens in August in the Sotobō region and…

Yuba tofu

This is an appetizer. For the yuba tofu, the firmness varies depending on the concentration of the soy milk, so the key is judging that balance as…

Autumn medley plate

This is a grilled dish. For the salt-grilled wagyu, keep a little extra sukiyaki- or shabu-shabu-grade wagyu in stock; using it for the grilled…

Herring and Autumn Eggplant, White-Gilled Shiitake with Tuna and Shuto

For the seasonal-vegetable simmered assortment of herring and autumn eggplant: we neatly peel the surface of the grilled eggplant to make it look…